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From http://www.well.com/user/vard/cookies.html
ALWAYS use real butter. Don't let anyone convince you that butter vs. margarine doesn't make any difference. It does.
Don't just let the butter sit out at room temp to become soft. *Melted butter, because it is both warm and liquid, does a much better job of dissolving and melting the sugar than a room-temp creamed butter can do, improving the consistency of the dough as you are working with it, and also improving the texture of the cookies after they are baked.*
So many people write to me to ask about problems they run into making Toll House© cookies, and the #1 problem I hear about is: "My cookies come out flat! What can I do?" This is such a common problem. Here is the first thing you should check:
-make sure your cookie dough is cold when you put it on the cookie sheet. If you have to chill it in between batches, that's what you should do.
***So what I do is to add melted, cooled butter, then refrigerate the dough. I just put in the fridge overnight. I know it shouldn't take that long to chill it adequately but it's just how I do it.
This message was edited by snoboard on 12-30-09 @ 9:55 PM
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